New York / New York / United States
Colonialism in India is what first introduced the flavors of the sub-continent to the rest of the world. The rich ingredients and spices used in the kitchens of the Indian aristocracy were incorporated into the recipes brought by the European settlers and officers. “Memsahib’s cooking”is a hybrid style that evolved when the British “Lady of the House” asked her Indian household cooks to prepare traditional British dishes. Over time, the cooks incorporated rich ingredients and spices used in the kitchens of the Indian aristocracy into the recipes brought by the European settlers. Through almost two centuries colonial rule, the British, French, Dutch and the Portuguese all had adapted variations of many of their own dishes which resulted in a distinct new cuisine – collectively referred to as ‘Anglo-Indian cuisine’ – by carefully blending European cooking techniques and recipes with local spices, ingredients and methods. Set apart from the most often seen “curry house” or “family buffet” styled formats, artisanal cocktails and authentic cuisine aim to provide an experience noted for its energy, hospitality and aesthetic design. Our menu reflects the rich heritage of Indian cooking influenced by the frontiers of the royal Northwest down to the fishing villages of the coastal south and showcases the best of this culinary tradition in an attractive 45-seat bistro format. Here at Rajus Drunk Munky, we strive to recreate, and pay tribute to the legendary flavors, style and the ambience reminiscent of the famous cafes, bistros and music and supper clubs of ‘Old Bombay’ from the 1910s through the 1940s, while showcasing a touch of the old Raj.
